It was the best of times, it was the worst of times. Dear restaurant owners. I don't care how expensive you are, or where your place is. The key to success is to move customers and out quickly. Aside from good quality, move them in and move them out as fast as you can.
Often I'm in a place sitting around...waiting...waiting for service...waiting for my bill...waiting for appetizers...waiting for dessert...waiting for my meal...waiting for a refill.
What happened to the hustle and bustle of profit? Come on man. Let's boogie.
I used to work at a restaurant years ago. The boss told me, if you were quick the customer would come back. Their time is more important than yours. If they wanted to wait and relax fine, but the quicker they were served, the faster you could get the next customer in. A 1 hour experience surely is better than a 2 hour experience.
I don't buy the whole theory of buying more drinks is the key to good business. Good food! Fast! Quick! Prompt! They (me) will come back for me.
When someone asks me about a restaurant, I come out and immediately say if the service sucks or not. That is key...more than the quality of food which is more tastefully subjective.
Be quick in all you do. It pays off.
"The boss told me, if you were quick the customer would come back."
ReplyDeleteYes, but I'm sure he didn't mean for you to stand over the customer like a grade school teacher in the lunchroom and hurry them through their meal and out the door. No matter how good the food and fast you are at serving, most people will not come back for that "experience".